-
Prep time
4 hours
-
Cook time
45 minutes
-
Serves
6
Author Notes
Michigan + Fall = apples everywhere. Here is my #sundaysupper, utilizing apples in a few different and fun ways. The pork marinade is inspired by good guy Justin Warner’s Bulgogi marinade, which gives this dish a Korean spin, which is weird. But good weird. Served with sauteed kale and sticky rice, this recipe is classic Fall comfort food. —JimCooksFoodGood
Continue After Advertisement
Ingredients
-
2 pounds
boneless pork chops
-
1/2 cup
gochujang paste
-
2
cloves of garlic
-
12 ounces
hard apple cider
-
1/4 cup
apple cider vinegar
-
1 tablespoon
dried sage
-
2 teaspoons
salt
-
2 teaspoons
whole black peppercorn
-
1 bunch
kale (about 1-1.5 pounds)
-
1
cooking apple (Gala, Fuji, Golden Delicious)
-
2 tablespoons
apple cider vinegar
-
1/2 cup
walnuts chopped
-
1
Fresh apple (Braeburn, Granny Smith, Pink Lady), about a pound
-
2 cups
medium grain white rice
-
1/3 cup
apple cider vinegar
-
2 tablespoons
white sugar
-
2 teaspoons
table salt
-
1 tablespoon
caraway seeds
Directions
-
2-4 hours before dinner: marinade pork: Combine gochujang, cider, vinegar, garlic, sage, 2 teaspoons each salt and whole peppercorns. Reserve half for later use, place rest into ziptop plastic bag with pork. Mix to combine, marinade for 2-4 hours.
-
45 minutes before dinner:
Wash, de-stem, and tear kale leaves into bite size pieces.
-
Dice the fresh apple, tossing in a small amount of apple cider vinegar to prevent browning. Set aside.
-
Dice the cooking apple into small cubes (no need to peel).
-
Add 3 cups water to a covered saucepan, bringing to a boil. Once water is boiling, add rice and reduce heat to low and simmer for 15-20 minutes (set a timer!) until water is absorbed.
-
Pour reserved marinade into small saucepot on low heat. Simmer for ~15 minutes to reduce.
-
Put grill/grill pan/however you intend to cook the pork chops on medium heat to preheat.
-
In a large skillet, add 3 tablespoons oil over medium heat. Add the cooking apple to skillet and sauté for 3 minutes or until the apple begins to soften.
-
Add the kale leaves to skillet and sauté over medium heat until the leaves begin to wilt, keeping the kale moving as to not burn, 3-5 minutes.
-
Once kale has wilted and diminished in size, toss with 3 tablespoons cider vinegar and chopped walnuts. Season with salt and pepper.
-
After rice has simmered for 15 minutes, remove rice from heat and let sit covered for 5-10 minutes.
-
Remove pork form marinade. Grill/sear for ~5 minutes per side or to your desired level of doneness.
-
Combine 1/3 cup apple cider vinegar, sugar, salt, and caraway seeds into microwave safe bowl. Microwave for 30 seconds, then pour over rice and fold in.
-
Plate dish, topping with fresh apples and reduced marinade.
See what other Food52ers are saying.